Best Fresh Peach Pie Recipe
Updated Jul 24, 2025, Published Aug 22, 2023
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There’s nothing quite like a slice of easy Fresh Peach Pie, especially with its buttery, flaky crust filled with sweet, jammy, juicy peaches. Each bite tastes like summer. Whether you’ve made a hundred pies or this is your very first, you’re going to love this one.
For more pie, try our blueberry pie recipe or see all our homemade pies!
“OMG made this recipe with fresh summer peaches – was ridiculously good! Of course I used your butter crust recipe as well!”
– Sylvia
Why you’ll love this summer pie!
Don’t let this peach season pass you by without making the most delicious fresh peach pie recipe you will ever taste! This is one of my favorite fruit pies of all time.
If you are intimidated to make a peach pie from scratch, think again! You can make the fancy lattice top if you prefer, but if you’d like to keep it simple, I also provide a straightforward top crust in the recipe. Make it rustic, don’t get caught up in the presentation; enjoy this great recipe!
Made With Amoré,
Table of Contents
Simple Ingredients
Summer is the best time of year to make fresh peach pie, so run to get those ripe peaches from your local market and enjoy this easy peach pie recipe. The perfect recipe for a summer picnic or gathering.
- Flaky Homemade Pie Crust: I highly recommend our tried and true double crust recipe: all-butter pie crust, but any pie crust works!
- Peaches: Ripe, juicy peaches are the star of the show. They bring a burst of sweet and slightly tart flavor and a lovely texture to the pie filling. You can use white or yellow peaches.
- Sugar: This recipe uses a combination of granulated sugar and brown sugar. Both balance the natural tartness of the peaches and also draw out the juices from the peaches to create a luscious filling. The brown sugar adds a richer, caramel-like sweetness to the filling.
- Flour or Cornstarch: These ingredients serve as thickeners for the peach filling. They help absorb excess moisture from the peaches and create a cohesive, sliceable filling.
- Flavor: Lemon juice adds a touch of acidity to brighten the flavors of the peaches while ground cinnamon brings warmth and spice that enhances the flavor.
- Egg Wash: A mixture of beaten egg and water or milk brushed onto the crust before baking. It adds a glossy finish and helps with browning.
See the recipe card for quantities.
Peach Pie Variations
- Peach and Raspberry Pie: Add raspberries for extra vibrant color, a burst of tartness, and a pleasant contrast to the sweetness of the peaches.
- Streusel-Topped Peach Pie: For a textured topping, skip the second pie crust and, instead, top the peach filling with a buttery streusel or crumble mixture, similar to the one in my strawberry crumble recipe, made from oats, flour, brown sugar, and butter. Bake until the streusel is golden and crunchy.
- Bourbon-Peach Pie: Infuse a touch of sophistication by adding a splash of bourbon to the peach filling. T
- Ginger-Spiced Peach Pie: Add a twist to the traditional flavor profile by incorporating ground ginger and a pinch of nutmeg into the peach filling.
How to Make Fresh Peach Pie
To get started, prepare your pie crust for the pie. Cover it with plastic wrap and refrigerate until ready to use. When you’re ready to assemble the pie, grab the rest of your ingredients, your pie dish, and preheat your oven to 425°F (220°C).
- Combine the sliced peaches, granulated sugar, brown sugar, flour, lemon juice, ground cinnamon, and salt in a large bowl.
- Gently toss until the peaches are evenly coated. Set aside in the fridge until ready to fill the prepared pie crust.
- Roll out one of the chilled pie crust discs on a lightly floured surface to fit a 9-inch pie pan or pie dish. Transfer the crust to the pan and gently press it into the bottom and sides.
- Pour the peach filling into the pie crust, spreading it evenly. Dot the top with cold butter.
- Roll out the second chilled pie crust disc on a floured surface. Use a knife, pizza cutter, or a lattice cutter tool to cut even strips about 1.5- 2 inches wide. You can make about 6 to 8 strips, depending on how thick you want your lattice.
- Lay half the strips horizontally across the pie. Fold back every other strip, place a vertical strip, and unfold the horizontal ones over it. Continue alternating the folds and vertical strips until a woven lattice forms.
⭐️ Skip the Lattice: You can simply roll out the second pie crust disc and place it on top of the filling. Trim any excess crust hanging over the edges and crimp the edges to seal the pie.
- Whisk together the egg and water in a small bowl to create an egg wash. Brush the top crust with the egg wash, and optionally, sprinkle some sugar over it for a golden, crunchy finish. Place the pie on a baking sheet to catch any drips.
- Bake in the preheated oven at 425°F for 15-20 minutes. Then, reduce the oven temperature to 375° and bake for an additional 45-55 minutes or until the edges of the crust are golden brown and the filling is bubbly on the sides and in the middle. You may loosely cover the pie with aluminum foil if the edges start to brown too much. Let the baked peach pie cool on a wire rack for at least 4 hours before serving.
Serve the fresh peach pie with a scoop of vanilla ice cream or freshly whipped cream, and enjoy! It’s so good especially in the summer after a dinner of red rock grilled shrimp or grilled chicken sandwiches!
My Pro Tips
Recipe Tips
- Choose Ripe Peaches: Select ripe but firm peaches for the best flavor and texture in your pie. Avoid overly soft or underripe fruits. Be sure to peel, pit, and slice the peaches evenly for uniform cooking.
- Key Ingredients: Don’t skip adding flour, cornstarch, or tapioca to the filling as it prevents excess liquid and ensures a sliceable pie. The egg wash is key for a top crust with a glossy finish and helps it brown during baking.
- Flaky Crust: Use a quality pie crust recipe or pre-made crust for a flaky and tender base. Proper chilling of the dough and not overworking it are key.
- Vent the Pie Crust: When creating a lattice crust, weave the strips loosely to allow steam to escape and peaches to cook evenly. If you’re using a solid top crust, slice the top of the pie to vent the steam.
- Cooling and Setting: Allow the pie to cool before slicing. This gives the filling time to set and results in neater slices.
Fresh Peach Pie Recipe FAQs
To keep the bottom crust of your peach pie from getting soggy, start by thickening your filling properly. Peaches release a lot of juice as they bake, so a thickener is need to help the filling set up and prevent excess moisture from soaking into the crust. It also helps to bake your pie on the lower rack of the oven or directly on a preheated baking sheet. This ensures the bottom crust gets plenty of direct heat, encouraging it to brown and crisp up. And as tempting as it is to slice into your pie right away, be patient! Letting the pie cool completely before cutting gives the filling time to set and keeps that hard-earned crisp crust from turning soggy.
My go-to thickener is all-purpose flour. But cornstarch or tapioca flour work well, especially if you need a gluten-free alternative or you don’t have flour on hand. Reduce the amount of cornstarch or tapioca flour by half if you are replacing the flour in the filling.
You can prepare and bake the entire pie ahead of time but you can’t really prep much of the pie ahead of time and then wait to bake it. While I find it works well to make the pie crust up to a day ahead of time and store it in the fridge. I do not recommend making the peach pie filling ahead of time. The peaches will release too much liquid as they sit which will alter the consistency of the peach pie filling and may make the crust soggy. I suggest making the filling no more than 15 minutes before baking.
When making a fresh peach pie, choosing flavorful, juicy peaches with the right texture to create the best results is important. When selecting peaches for your pie, look for ripe but not overly soft or bruised ones. You want them to be firm, so they hold up during baking. Avoid too green or hard peaches, as they might not have developed their full flavor. Ultimately, the best peaches for your fresh peach pie will depend on what’s available in your region and in season. Visiting local farmers’ markets or orchards can often provide you with the freshest and most flavorful options.
You don’t have to peel peaches for peach pie—but whether you should depends on your texture preferences. My family and I prefer the texture of peeled peaches. However, if you’re short on time or love a bit of rustic charm, leaving the skins on is totally fine. The peels soften during baking and add a slight chewiness, and a bit of extra fiber. If you prefer a smoother filling (or don’t love the texture of peach peels), peeling is the way to go. It gives the pie a more classic texture and helps the peaches meld seamlessly into the filling.
To quickly remove the peel, score an “X” on the bottom of each peach and drop them in boiling water for 30–60 seconds, then transfer to an ice bath. The skins will slip right off.
Storing Suggestions
- Leftovers: Allow it to cool completely at room temperature before covering it loosely with plastic wrap or aluminum foil. Place the pie in the refrigerator to keep it fresh and safe to eat for up to 5 days.
- Freeze: Peach pie freezes great. Wrap the pie tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 2-3 months. Allow it to thaw out overnight in the fridge. Then warm it up if desired and enjoy!
- Reheat: You can warm individual slices in the oven or microwave before serving.
Serving Suggestions
Enjoy a slice of fresh apeach pie after all your favorite summer dishes and events! It’s perfect for backyard grilling or a family reunion! We love it with favorites like this juicy bruschetta chicken and ground chicken burgers.
It’s also the perfect end to quick weeknight dinners like this angel hair pasta recipe and Italian meatballs. Enjoy it for holidays or special occasions along with a fresh ham roast.
More Pie Recipes
Looking for more pie recipes? Try these:
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Best Fresh Peach Pie Recipe
Ingredients
For the Pie Crust:
- 1 recipe All-Butter Pie Crust , you will need a top and bottom crust, which is one full recipe
For the Fresh Peach Pie Filling:
- 6-7 cups fresh peaches, peeled, pitted, and sliced
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup all-purpose flour
- 1 teaspoon lemon juice
- ½ teaspoon ground cinnamon, optional
- ¼ teaspoon salt
For Assembly and Baking:
- 1 egg, for egg wash
- 1 tablespoon water, for egg wash
- 2 tablespoons cold butter cut into cubes for the filling
- Additional sugar for sprinkling
Instructions
For the Pie Crust:
- Prepare either pie crust recipe. Cover with plastic wrap and refrigerate until ready to use.
For the Fresh Peach Filling:
- Combine the sliced peaches, granulated sugar, brown sugar, flour, lemon juice, ground cinnamon (if using), and salt in a large bowl.
- Gently toss until the peaches are evenly coated. Set aside in the fridge until ready to fill the prepared pie crust.
Assemble Pie
- Preheat your oven to 425°F (220°C).
- Roll out one of the chilled pie crust discs on a lightly floured surface to fit a 9-inch pie pan or pie dish. Transfer the crust to the pan and gently press it into the bottom and sides.
- Pour the peach filling into the pie crust, spreading it evenly. Dot the top with cold butter.
Plain Top Pie Crust
- Roll out the second pie crust disc and place it on top of the filling. Trim any excess crust hanging over the edges and crimp the edges to seal the pie. (See below if you want to make a fancier lattice crust).
Lattice Top Pie Crust
- Roll out the second chilled pie crust disc on a floured surface. Use a knife, pizza cutter, or a lattice cutter tool to cut even strips about 1.5- 2 inches wide. You can make about 6 to 8 strips, depending on how thick you want your lattice.
- Lay half of the strips horizontally across the pie, spacing them evenly. Fold back every other strip halfway. Place one strip vertically along the edge of the pie. Unfold the folded strips over the vertical strip.
- Fold back the alternating horizontal strips, creating a space next to the first vertical strip. Place another vertical strip next to the first one. Unfold the folded strips over the second vertical strip. Repeat this process, alternating the folding and placing of the horizontal and vertical strips until you've created a lattice pattern on the top of the pie.
- Trim any excess lattice strips hanging over the edges of the pie. Crimp the edges of the lattice crust with the bottom crust to seal the pie.
Finish and Bake
- Whisk together the egg and water in a small bowl to create an egg wash. Brush the top crust with the egg wash, and optionally, sprinkle some sugar over it for a golden, crunchy finish.
- For the full pie crust top, cut a few slits in the top crust to allow steam to escape.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven at 425°F for 15-20 minutes. Then, reduce the oven temperature to 375° and bake for an additional 45-55 minutes or until the edges of the crust are golden brown and the filling is bubbly on the sides and in the middle. You may loosely cover the pie with aluminum foil if the edges start to brown too much.
- Once baked, remove the pie from the oven and let it cool on a wire rack for at least 4 hours before serving.
- Serve the fresh peach pie with a scoop of vanilla ice cream or freshly whipped cream, and enjoy!
Notes
- Use ripe but firm peaches for the best flavor and texture. Avoid overly soft or underripe fruit. Peel, pit, and slice evenly for consistent cooking.
- Use a quality pie crust (homemade or store-bought). Chill the dough and avoid overworking for a tender, flaky base.
- For a lattice crust, weave strips loosely to let steam escape. With a solid top crust, cut slits for ventilation.
- Let the pie cool completely so the filling sets—this makes slicing easier and cleaner.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had peaches to use so I made this pie (not the crust as I didnโt have time) and it was fabulous!!! I omitted the lemon as I didnโt have any but I did add the cinnamon. The bottom crust came out a little gummy. I used a cookie sheet under my pie plate (glass) but didnโt preheat it when the oven was preheating. Could that be why? I also used the 2nd lowest rack setting. Could that be another reason? Baked at the temp and time in the directions. I will make it again despite how the crust turned out ๐. Thanks for the recipe!
I am happy you loved this pie! Since you did not make my pie crust it is hard to tell what went wrong since I do not know the chemistry of that crust.
OMG made this recipe with fresh summer peaches – was ridiculously good! Of course I used your butter crust recipe as well!
Yes! It pairs perfectly with the butter crust!
Loved this peach pie! It was a hit with the entire family. Will definitely make this again.
Happy you loved it! So good with all the fresh peaches this time of year!
This peach pie is out of this world! The perfect marriage of fresh peaches and a buttery crust!